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Arguably the most famous Indian dish in Britain, or even one of the most famous dishes of any type of cuisine - it came to even more prominence when a UK foreign secretary proclaimed it to be \'Britain\'s true national dish\'. Whatever its true origins, every time I take a mouthful of this deliciously creamy and flavoursome dish, it makes sense to me why it is so very beloved. This recipe makes it the classic way - marinating the chicken first and then cooking it in the curry sauce.

Ingredients
• 2 tbsp vegetable oil
• 1 tbsp butter
• 400g onions, chopped
• 600g chopped tomatoes
• 1kg chicken breast , skin removed and cut into 2.5-4cm cubes
• 4 tbsp Patak\'s Tikka Masala Paste
• 2 tbsp thick plain yoghurt
• salt, to taste
• 150ml cream
• large pinch dried fenugreek leaves (optional)
• 3 tbsp fresh coriander, chopped
• juice of ½ lemon
• pinch of sugar

Method
1. In a bowl mix together 2 tbsp Patak\'s Tikka Masala Paste and the yoghurt. Add the chicken, cover and leave to marinate in the fridge for at least 2 hours, or overnight if you have time.
2. Heat the oil in a large heavy based pan over a low heat. Add the chopped onions and sauté for about 10 minutes until light golden brown.
3. Add the remaining 2 tbsp Patak\'s Tikka Masala Paste and cook for 2 minutes. Sprinkle in some water if the sauce begins to stick.
4. Add the chopped tomatoes and butter. Cover and leave to cook over a low heat for about 25-30 minutes, stirring at regular intervals until the butter separates from the gravy.
5. Remove the chicken from the marinade and add to the sauce. Continue to cook for about 10-15 minutes or until the chicken is cooked through.
6. Add salt and sugar to taste and stir in the cream.
7. Finally, add the dried fenugreek leaves and squeeze in the lemon juice. Sprinkle with the chopped coriander and serve hot with Patak\'s Naan Bread.